Layered Tuna salad

Ingredients

	3 leaf/leaves (small) Lettuce
	1 large Tomato, sliced
	1 medium (raw) Egg, whole, hard-boiled
	100 g Tuna in brine, drained
	1/4 small Onion, All Types, finely sliced
	1 tablespoons Capers, in Brine
	1 tablespoons Parsley, fresh, chopped
	1 tablespoons Vinegar, All Types, to season
	1 pinch Salt, to season
	1/8 teaspoons Black Pepper, black, freshly ground Instructions Place the lettuce leaves directly in the base of a lunch box. Top with the sliced tomatoes. Shell the egg and slice it. Place the slices over the tomatoes, then spoon the tuna fish on top. Scatter the red onion, capers and parsley over the top of the tuna, then sprinkle with a few drops of vinegar. Season with salt and freshly ground black pepper. Seal the lunchbox and keep cool – either in the fridge or in an insulated cool bag with an ice pack.